Marinated Turkey Recipe at Cooking.comDIRECTIONSSpear the onion halves with the cloves, then put them in a heatproof casserole with the turkey slices, carrot, thyme, bay leaf, peppercorns and the head of garlic. Add the oil, vinegar, broth and salt. Cover and cook over low heat for about 2 hours.

Cool and allow to stand for 48 hours in the refrigerator. Bring to room temperature before serving.

Salmon and Potato Cakes with Mixed Greens Recipe at Cooking.comDIRECTIONSBrush the bottom of a large deep frying pan with 1 tablespoon of the oil. Put the potatoes in the pan and sprinkle with 1/2 teaspoon of the salt. Top with the onion and then the salmon. Sprinkle another 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper over the salmon. Add the water to the pan, cover, and bring to a boil. Reduce the heat and simmer until the salmon and potatoes are done, about 15 minutes.

Remove the salmon and flake. Drain the potatoes well and put in a medium bowl. Add the cream and mash, leaving the potatoes fairly chunky. Add the salmon, another 1/2 teaspoon of the pepper, the scallions, and 2 tablespoons of the dill. Form the mixture into eight cakes; they needn't be perfectly symmetrical or smooth.

Wipe out the frying pan. Add 1 tablespoon of the oil and heat over moderately high heat. Add half the salmon cakes to the pan and brown well on both sides, about 5 minutes in all. Drain on paper towels and repeat with another tablespoon oil and the remaining salmon cakes.

In a medium glass or stainless-steel bowl, whisk together the mustard, vinegar, and the remaining 1 tablespoon dill and 1/4 teaspoon each salt and pepper. Add the remaining 1/4 cup oil slowly, whisking. Add the greens, toss, and put on plates. Top each salad with two salmon cakes and a lemon wedge.

Veal Baked in Red Wine Recipe at Cooking.comDIRECTIONSTie the meat securely with fine string so it will keep its shape during cooking. In a large casserole, heat the butter with the oil. Add the roast and brown gently for about 20 minutes, turning from time to time. Add the vegetables and the bunch of herbs. Season with salt and pepper. Pour on the red wine and simmer for about 1 1/2 hours.

In a bowl, stir the flour into the stock, a little at a time so no lumps form. Stir in the tomato puree. Pour the mixture into the casserole with the meat and blend thoroughly into the cooking liquid. Stir the sauce carefully as it thickens for about 30 minutes. Turn off the heat. Take out the meat and remove the string. Slice the veal and arrange it on a heated serving plate. Surround it with the vegetables, spoon the hot sauce over both meat and vegetables and serve.

Remove any bones from fish. Season fillets lightly with salt and freshly ground white pepper.

Melt 2 tablespoons butter in each of 2 large non-stick skillets big enough to accommodate fish in one layer.

Place fish flesh side down in melted butter. Cook over medium heat until opaque and lightly golden. Turn fish over with spatula and increase heat a bit. Cook skin side down until skin begins to crisp. When fish is cooked, transfer to platter.

Light the grill or heat the broiler. In a small bowl, combine the butter, anchovy paste, lemon juice, parsley, and a pinch each of salt and pepper.

Coat the tuna with the oil. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook the tuna for 4 minutes. Turn and cook until done to your taste, 3 to 4 minutes longer for medium rare. Top the hot fish with the flavored butter.

1.Preheat oven to 200 C / Gas mark 6.2.Cut each pitta into 8 triangles. Place triangles on a baking tray.3.In a small bowl, combine the oil, pepper, garlic salt, basil and parsley. Brush each triangle with mixture.4.Bake in preheated oven for about 7 minutes, or until lightly browned and crispy. Watch carefully, as they tend to burn easily!

Ingredients

3 skinless, boneless chicken breast fillets

125g dried breadcrumbs

1 teaspoon Italian dried herbs

1 teaspoon dried thyme

50g grated Parmesan cheese

1 teaspoon salt

100g butter, melted

Preparation method

1.Preheat oven to 200 C / Gas mark 6.2.Cut chicken breasts into 3 to 4cm size pieces. In a medium bowl, mix together the breadcrumbs, dried herbs, cheese and salt. Mix well. Put melted butter in a bowl or dish for dipping.3.Dip chicken pieces into the melted butter first, then coat with the breadcrumb mixture. Place well-coated chicken pieces on a lightly greased baking tray in a single layer, and bake in the preheated oven for 20 minutes.

1.Preheat oven to 230 C / Gas mark 8.2.Place aubergine on a medium baking tray. Bake 20 to 30 minutes until tender. Remove from heat and allow to cool, then peel and chop.3.Heat oil in a medium saucepan over medium heat. Mix in cumin seeds and onion. Sauté until onion is tender.4.Stir in ginger, garlic, curry powder and tomato, and cook for 1 minute. Stir in yoghurt. Mix in aubergine and chilli, and season with salt. Cover, and cook 10 minutes over high heat.5.Remove cover, reduce heat to low, and continue cooking about 5 minutes. Garnish with coriander to serve.

Chopped Italian Salad Recipe at Cooking.comDIRECTIONSFOR SALAD: In a large glass or stainless-steel bowl, combine the romaine, pepperoni, pimientos, onion, and the artichoke hearts or olives. Toss to combine.

FOR DRESSING: Add the vinegar, oil, salt, pepper, and Parmesan to the bowl. Toss thoroughly to combine the ingredients.

# VARIATIONS: Use chopped salami or prosciutto instead of the pepperoni.# Add some chopped pepperoncini to spice up the salad.# Try a cup of drained and rinsed canned chickpeas instead of the artichoke hearts.# Diced provolone cheese would make a nice addition.# Stir in about a third of a cup of thin-sliced basil leaves.

WINE RECOMMENDATION: The Piedmontese drink more of their native barbera than they do any other wine because its crisp acidity and bright blackberry flavors are at home with so many dishes. Try a Barbera d'Alba with this salad and you may become a convert yourself.

Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add onion and celery; cook, stirring, until softened, about 3 minutes. Stir in parsley; remove from the heat.

Place salmon in a medium bowl. Flake apart with a fork; remove any bones and skin. Add egg and mustard; mix well. Add the onion mixture, breadcrumbs and pepper; mix well. Shape the mixture into 8 patties, about 2 1/2 inches wide.

Heat remaining 1 1/2 teaspoons oil in the pan over medium heat. Add 4 patties and cook until the undersides are golden, 2 to 3 minutes. Using a wide spatula, turn them over onto the prepared baking sheet. Repeat with the remaining patties.

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